- 4 cups cooked tricolor spiral pasta
- 1 cup imitation crabmeat, chopped
- 1 cup Creamy Egg Salad
- 1 cup mayonnaise
- 1/2 cup shredded carrot
- 1 teaspoon dill weed
- 1/4 teaspoon salt
- In a bowl, combine all ingredients; mix well. Refrigerate until serving. Yield: 4 servings.
Originally published as Pasta Crab Egg Salad in Quick Cooking March/April 2002, p42
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Pasta Crab Egg Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jan. 23, 2015